First prepare the crepe batter. In a food processor, combine the almond flour, cream cheese, eggs and sweetener. Mix until well combined. Add a dash milk and mix thoroughly. The consistency of the batter should be nice and thin, add more milk if required (almond flours can widely differ).

Add a small amount of butter to a frying pan on low to medium heat. Ensure the butter coats the bottom of the pan. Once hot, add 2 tablespoons of batter and swirl the pan to achieve a thin layer that reaches all the outside edges.

Cook until the edges are starting to brown and flip with a spatula. Cook the other side until a light brown color. Remove the crepe from the pan and set aside.

Continue with the remaining batter. The batter should make around 6 thin crepes. Set all crepes aside to cool.

In the meantime, prepare your filling. Use a food processor to whip the thick cream and add the vanilla essence and artificial sweetener to taste.

Next, stack the cooled crepes evenly and cut in half with a sharp knife. Stack one half on top of the other, making a half circle shaped stack.

Place one crepe on a serving plate and spread a thin layer of the cream filling on top. Place another crepe on top of this and repeat until the last crepe.

Once finished, chill in the fridge for an hour to set.

Finally, decorate with strawberries and cream on top. Slice and serve!